How to make Mushroom Cheese Curry - SK Khazana -
Rich and creamy this mushroom dish should be included in your party menu
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), processed cheese (प्रोसेस्ड चीज़)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mushroom Cheese Curry - SK Khazana checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Dahi Wale Aloo Beans Foogath - SK Khazana Mixed Vegetable Chikkad Chole - SK Khazana
Mushroom Cheese Curry - SK Khazana Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom Cheese Curry - SK Khazana Recipe
Button mushrooms quartered 250 grams
processed cheese 1/4 cup
ghee 2 tablespoons
Black peppercorns 5-6
cloves 2
green cardamoms 2
green chillies chopped 2
onions medium, chopped 2
Cashewnuts 10-15
ginger garlic paste 1 tablespoon
salt to taste
fresh cream 2 tablespoons
Fresh coriander sprig for garnish
Parantha to serve
Method
Step 1
Heat 1 tbsp ghee in a non-stick pan, add black peppercorns, cloves, green cardamom, green chillies, onion, cashewnuts, ginger-garlic paste and salt and sauté till onions become translucent.
Step 2
Add yogurt and sauté for 2-3 minutes and take the pan off the heat and allow to cool slightly.
Step 3
Transfer the mixture into blender jar, add 1 cup water and grind into fine paste.
Step 4
Heat remaining ghee in a non-stick pan, add button mushrooms and salt and sauté for 5 minutes on medium heat. Add the ground paste and mix well, cover and cook for 3-4 minutes.
Step 5
Add fresh cream and cheese and mix well. Cook till the cheese dissolves. Take the pan off the heat.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot with parantha.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
